FYI, I made a double batch, but the recipe is for a single.
The mixer is the only thing that shows a double batch.
Please review [u]Sausage Making for Beginners[/u] if you have any questions on sausage making safety.
David has given you the basics on his website, [u]BBQ Dry Rubs[/u] for making Boudin.
But, I'm gonna take you a step further and give you my recipe.
I like liver in mine, but if you can't find fresh liver, substitute Braunschweiger for it. DO NOT use frozen or previously frozen liver or that will be all you can taste.
All temps are in degrees F.
We are going to take 3 pounds of pork steak or have the butcher saw up a butt for you approx. 1” thick. You want bone in. The bone adds flavor. If you must buy a whole butt, debone it. Hey it don't have to be pretty, and cube it up.
Place pork meat, bones, liver (if using - Do Not cook the Braunschweiger), 2 small chopped onions, 2 ribs chopped celery, 1 bay leaf and 2 Tbsp Cracked Black peppercorns in 2 quarts of water (or enough to cover) and bring to boil. Reduce heat, skim as necessary and simmer for 1 hour or until meat separates from the bone.
Remove the meat, debone, discard the vegetables, strain the stock and save for cooking rice and for mixing.
Measure 2 cups of reserved stock and 2 cups of water.
Thoroughly rinse (about 3 times) 2 cups of long grain rice.
Bring stock and water to boil and add rice. Cover.
Simmer until rice is very tender. About 15 minutes and let stand covered for 5 more.
Grind butt and liver/Braunschweiger through a 1/4” plate.
Mix ground meat with 2 chopped green onions, 1/4 C chopped parsley, 1-1/2 Tbsp Kosher salt, 1 tsp white pepper, 1-1/2 tsp cayenne and rice. Add stock until mixture does not stick to your fingers. Taste it and add more salt or cayenne if necessary.
Stuff into 32-35 mm hog casings.
Smoke at 180 for 2 hours over Hickory.
Transfer to simmering water and cook (do not boil) til IT of 151 is reached. (aka poaching)
You can also smoke it entirely, just kick up the heat to 225. Cook until an IT of 151. Ooops, missed it.
Place in an ice water bath to stop the cooking. Let rest about 30 minutes.
Place on cooling racks or hang from a sausage rod/s to air dry for 1 hour.
Vacuum package and freeze, or don't. The sausage will stay good in the refrigerator for up to 3 days and/or up to 6 months frozen in a vacuum sealed environment.
Boudin is served hot. I like to grill it to crisp up the casing. You can use a 350 oven or you may nuke it too.
Boudin Blanc (My Way)
Boudin is a Cajun sausage stuffed with pork and rice and it needs pork liver to be really good. Boudin is the most popular sausage in southwest Louisiana and can be purchased from just about every supermarket, convenience store and restaurant.
3 pounds Bone-In Pork Butt, sliced or Pork Steaks
1 pound Braunschweiger
1-1/2 Tbsp Kosher Salt
2 Tbsp Cracked Black Peppercorns
1 Tbsp Dried Thyme
1-1/2 tsp Cayenne (60K) Pepper
1 tsp White Pepper
1/4 Cup Fresh, finely chopped Parsley or Cilantro
2 small onions, quartered
2 Green Onions, chopped
2 ribs Celery, chunked up
1 Bay Leaf
2 Cups Uncooked Long Grain Rice
2 Cups Reserved Stock
2 Cups Water
Follow the above directions.
Enjoy.
Thanks for Lookin'